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Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, Amanda shows us how to make fresh and dried breadcrumbs.

Last week, Amanda pulled out her box grater for a neat pastry trick for butter. The box grater makes a triumphant comeback this week to bring you the best way to make both fresh and dried breadcrumbs.

Watch Amanda process, grate, and zest breadcrumbs into all shapes and sizes. Once you feel comfortable with the numerous methods, fearlessly roast cauliflower with gremolata bread crumbs as a perfect side dish for your Thanksgiving dinner.

Wow, great video! Love the tip about how to toast on both sides at once. And let’s not forget that you combine the best of Methods 1 and 2 by using the grating disk on your food processor – another excellent reason to know where your grating rig is whenever you need it. If your baguette is thin enough, you can just run it down through the feed tube, too. No knife necessary! (I make slender baguettes when baking artisanal bread, kept in the freezer just for this purpose.) ;o)